Filling and comforting with a slight kick of spice. These Chickpea Enchiladas are made with a mixture of onion, peppers, sweetcorn and chickpeas in a rich tomato based sauce. All wrapped in a soft tortilla and baked.
I know that this is probably the furthest thing from a traditional enchilada. I guess this is more of a quick and simple enchilada hack!
This meal is so filling, it’s amazing how low calories it is really because this is a huge amount of food.
Its a recipe that I came up with on a whim because I had some leftover fajita seasoning and it has turned it to be one of my most popular recipes.
Seriously, everyone who tries it just falls in love - even meat eaters enjoy this one.
Have you tried this recipe? Let me know what you think in the comments section below.
When you’re putting this recipe together don’t skip the layer of mix on the bottom of your baking dish. If you do then your wrap will stick and would will have to have deconstructed enchiladas
If, like me, chopping onions make you cry then use a food processor to chop your onions. Just peel the outer skin off, but then into quarters or halves (depending how big your onion is), Andy pop them in the food processor. Make sure you do short bursts in the processor and keep checking on them or you may end up with onion paste instead of finely chopped onion!
Assembling this can be a bit tricky. If you hold the wrap it’s hard to get all of the mix in and it will start to fall everywhere. I make them by laying the tortilla in the baking dish first and making the enchilada in the dish. It’s much easier and doesn’t matter if the mix goes everywhere.
- 400 g chickpeas
- 400 g chopped tomatoes
- 150 g sweetcorn
- 4 tortilla wraps
- 4 peppers finely sliced
- 4 small red onion finely sliced
- 1 packet Old El Paso I love using the Smokey BBQ, it has a hit but it isn't too spicy
- 2 large sweet potatoes
- 28 g plant-based cheese
- Avocado dip check out our version here
- plant-based crème fraiche
- Pre-heat the oven to 200C / 390F / Gas mark 6.
- Finely slice the peppers and red onions
- Peel and dice the sweet potatoes, and bake them for 20-30 minutes.
- In a pan cook the sweetcorn, peppers, onions, and chickpeas until the peppers and onions are soft.
- Add the tinned tomato and the fajita seasoning.
- In an oven dish add a few spoonfuls of the mixture so it completely covers the bottom of the dish.
- Fill the wraps with the mixture, adding them to the oven tray as you go.
- Add the remaining mixture on top in an even layer.
- Cook in the oven for 20 minutes.
- OPTIONAL: Add a light covering of the vegan cheese and grill for 10 minutes.
- Serve with some plant-based creme fraiche, avocado dip and salad.